Creamed Brussels Sprouts (Print Version)
# Ingredients:
01 -
2 tablespoons of butter.
02 -
1/2 cup sour cream.
03 -
2 pounds of halved Brussels sprouts.
04 -
1 teaspoon of black pepper.
05 -
1/4 cup sliced chives.
06 -
Kosher salt.
07 -
2 finely chopped garlic cloves.
08 -
1 cup heavy cream.
09 -
2 finely diced shallots.
10 -
A pinch of fresh nutmeg.
11 -
1 teaspoon fresh thyme.
12 -
1 cup mozzarella, separated into two portions.
13 -
1/2 cup grated Parmesan.
# Instructions:
01 -
Set your oven to 375°F to warm up.
02 -
Cook sprouts in salted boiling water for 2 minutes. Move them to ice water for 5 minutes. Drain well, then spread in a 13x9 dish.
03 -
Melt butter in a pan. Sauté shallots, garlic, thyme, and pepper in it. Pour in both creams with nutmeg. Stir the Parmesan and half the mozzarella in.
04 -
Cover the sprouts with the creamy sauce. Sprinkle the rest of the mozzarella on top.
05 -
Put in the oven for 25 to 30 minutes without a lid. Wait until bubbly and golden, then sprinkle chives before serving.
# Notes:
01 -
You can make it up to two days early. Store in the fridge covered.
02 -
Blanching keeps the sprouts green and fresh-looking.
03 -
Fresh sprouts are much better than frozen for this.